Perfectly cooked rice is rice that has typically absorbed water in a 1:1 ratio by volume. Anything less and it will taste powdery and dry. And if you let it cook with more water, it will keep absorbing water and turn into congee. But if you add water in a 1:1 ratio, you will end up with undercooked rice because a good amount of that water will evaporate when it comes to a boil. So, it is necessary to add extra water to compensate for evaporation. That’s the tricky part. Estimating how much extra water you need on top of the 1:1 ratio requires some experimentation with the vessel you use.
